In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.

Basically, mix the wet ingredients and add to the beans; toss . Then add the mints and wait up to 1 hour and serve with a nice local fish or local poultry…

Substitutions and Alchemy:

You can replace the vinegar and lemon with a finely chopped lemony sorrel (maybe 2 tbsp)

Or you can use local lemon balm as well… experiment! Maybe even rhubarb could work as a contrast… add some honey to it.

This works nicely with local sugar snap peas too… (instead of beans or mixed with them)…

Pepper can be replaced by the local peppery arugula that grows so well here…

Pine nuts not local enough…(why don’t we grow these here??) Try local roasted hazelnuts! (but last year’s…)

Just one more thing about the 50 mile diet. Do you have an online source of what food is available for purchase in our area? I’m looking for things like butter, cheese and meat and maybe local flour? But that might be pushing it a bit.

Authentic Powell River Honey available at
6875 Courtenay St. 485-5232 (corner Courtenay and Harvie on the left when going up)
This is the harvest of ’08.
Available only ’till it’s gone.
(My computer skills are not up to adding location to your map)
Thanks for all your hard work at getting people to look around them and appreciate what we have.
C.